This savory pie is the perfect meal for using the bounty of local root vegetables we have in autumn and winter. It was inspired by the “Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie” from the Redwall series by Brian Jacques. The 22 YA novels, centered on woodland animals living medieval adventures, are famed for their lavishly described feasts. The pie was often featured, a favorite of the vegetarian moles, baked in a huge dish and served with tomato chutney. This recipe is measured to make a giant pie baked in a 12” cast iron skillet. If you’re making a smaller pie, scale the recipe down by half. For a smaller pie, make two pie doughs from this recipe.
On the Ingredients
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
- Rutabagas, or swedes, are brassica root vegetables that originated as a hybrid of the tulip and cabbage. They have a mildly sweet flavor similar to a potato but a texture more like turnips. Rutabagas are an excellent source of potassium, calcium, magnesium, and vitamins E and C. (Read more about rutabagas.)
Giant “Deeper ’n Ever” Root Veggie Pie
12
servings1
hour1
hour2
hoursThis savory pie is the perfect meal for using the bounty of local root vegetables we have in autumn and winter. It was inspired by the “Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie” from the Redwall series by Brian Jacques. The 22 YA novels, centered on woodland animals living medieval adventures, are famed for their lavishly described feasts. The pie was often featured, a favorite of the vegetarian moles, baked in a huge dish and served with tomato chutney. This recipe is measured to make a giant pie baked in a 12” cast iron skillet. If you’re making a smaller pie, scale the recipe down by half. For a smaller pie, make two pie doughs from this recipe.
Ingredients
2 lbs rutabaga
1 lb turnip
1 lb potato
1 lb golden beets
1 lb carrot
1 lb green beans (chopped)
2 large yellow onions (diced)
3 cloves garlic (minced)
4 oz mushrooms (diced)
1 leek (finely chopped)
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 cup butter
1/2 cup all-purpose flour
4 cups milk
3 tsp salt
2 tsp black pepper
1 egg
Directions
- Start by making the pie dough. Use our recipe for Simple Pie Dough and combine two of them together into one. Wrap them in wax cloth or plastic wrap and place them in the refrigerator while you make the filling. Peel your root veggies and chop them into cubes (roughly 1/2 inch).
- Parboil each veggie type, one at a time, until they are half cooked (you should be able to pierce the cube partially, but not all the way through). Boiling time will vary depending on the veggie, but it will likely be between 3 and 10 minutes. We used the same big pot of boiling water for all the veggies, taking them in turn and spooning them out with a slotted spoon.
- When the veggies are out, rinse them under cold water to stop cooking more in their residual heat. Set the cooked veggies aside in a large mixing bowl. Add the leek and green beans.
- Melt the butter in a sauce pot and add the garlic and sauté on medium-low until the garlic becomes fragrant, stirring frequently. Add the onions and mushrooms and continue to sauté until the onions turn translucent.
- Add the flour and stir to coat the onions. Begin adding the milk a little at a time while stirring. Be careful not to let any lumps form, making a smooth sauce. Add the salt, pepper, and herbs.
- Simmer the sauce, stirring occasionally, until it thickens to the consistency of Alfredo sauce. Remove from the heat and let it cool down for about 15 minutes. Add the sauce to the vegetables and stir to combine.
- Preheat the oven to 375° F.
- On a large work surface, generously sprinkle flour and roll out two-thirds of your dough into a large circle about 1/16-inch thick.
- Carefully transfer the dough to your skillet, lining it with a generous overhang. Fill the pie with your veggies. Trim the overhanging dough, so you have about 2 inches extra. Roll out the rest of the dough and cover the top of the pie, trimming the excess dough, so there is a 1/2 inch overhang.
- Roll up the extra to make the crust edge and crimp to seal. Beat the egg with a tbsp of water and brush the crust all over. Cut some vents into the top.
- This pie is very heavy, so be careful lifting it into the oven. You may want two people! Bake for 35-45 minutes until the crust is golden brown.
- Let the pie cool for a half-hour before slicing. Enjoy!
